Zebra Cake

It's been ages since I've baked anything in my kitchen due to annual leave, work and life in general. I received a lovely dinner invitation and wanted to make something special for the host. I thought it would also be a nice celebration of my return to the kitchen. I saw this recently whilst food-blog surfing on baking bites and knew I absolutely had to make it.

It looked simple yet impressive which was exactly what I was aiming for. I was intrigued as to the method of creating the zebra stripes. I felt nervous trying it out and was convinced it wouldn't turn out and I'd have to make a marble cake instead.  Fortunately, it worked out well (apart from me using the wrong sized tin). Apologies for the photos as my camera battery died and I had to use the camera on my phone. I need to take a crash course on food photography anyway.

To digress a little, Lorraine@Not Quite Nigella blogged about 10 more things you should know about food bloggers. Maybe this is just me but I wonder if this should go on the list - cutting a slice of cake (made for someone else) so it can be photographed for your blog! I reassembled the cake before giving it away!

Start with ~3 tbsp plain batter

Add 3 tbsp chocolate batter on top

Add plain batter on top Keep going....

Isn't it beautiful?

Ingredients
4 eggs
1 cup sugar
1 cup milk
1 cup sunflower oil
2 cups flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1 tablespoon baking powder
2 tablespoons cocoa powder

• Preheat oven to 180C.
• Grease a 23cm round cake tin and ideally line with parchment paper.
• Beat eggs and sugar together until light and creamy.
• Add milk, sunflower oil and vanilla extract. (Another recipe I read only added vanilla extract to the plain batter but I added mine at this point)
• Add the sifted dry ingredients (flour, baking powder) and mix well.
• Divide the batter into 2 equal halves.
• Add cocoa powder to 1 half and leave the other plain.
• Put 3 tbsp of the plain batter in the centre of the pan and let it spread on its own.
• Put 3 tbsp of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread itself.
• This is important - do NOT tilt the pan or put less batter subsequently or 'help' the batter spread which I was tempted to do as I wasn't sure if it would turn out. It really does work on its own.
• Continue alternating the batter until all the batter has been used up (refer to pictures)
• Bake in the pre-heated oven for 40 mins until a skewer inserted into the centre of the cake comes out clean.
• Allow to cool in the tin for 10 minutes before turning out to cool completely on a wire rack.

PS - I've just ordered a KitchenAid mixer and am anxiously waiting it's delivery - full post on that when it arrives. Now what shall I make to christen my KitchenAid? Suggestions anyone?